Deviled Eggs Recipe

Hard-boil the eggs

Place 8 large eggs in a single layer in a medium pot and add cold water to cover by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath (bowl of ice water) for at least 5 minutes to stop cooking and make peeling easier.

Peel and prepare yolks

Gently tap and roll each chilled egg to crack the shell, then peel under running water. Slice eggs lengthwise and remove yolks into a medium bowl; place whites on a serving platter cut-side up.

Make filling

Mash the egg yolks with a fork until crumbly. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 3 pinches of salt, and about 6 turns of black pepper. Mix until smooth and creamy. Stir in 2 tablespoons finely chopped chives and 1 teaspoon paprika. Taste and adjust seasoning (more salt, pepper, or mustard) as needed.

Fill egg whites

Spoon or pipe the yolk mixture into the hollows of the 8 egg white halves. If piping, use a zip-top bag with the corner snipped or a piping bag fitted with a star tip for a neat presentation.

Mix meatball ingredients

In a medium bowl combine 0.5 lb ground beef, 1/4 cup bread crumbs, 2 tablespoons grated Parmesan, 1 large beaten egg, 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix gently with your hands or a spoon until evenly combined; avoid overworking to keep meatballs tender.

Form meatballs

Form the mixture into small meatballs about 1 inch (2.5 cm) in diameter — you should get roughly 12–14 small meatballs depending on size.

Cook meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Internal temperature should reach 160°F (71°C) for beef. Transfer cooked meatballs to a paper-towel-lined plate to drain.

Chop for topping

Allow meatballs to cool slightly, then chop 6–8 of the meatballs into small pieces suitable for scattering over the deviled eggs (reserve any extras for serving on the side).

Top each filled deviled egg with a small sprinkle of extra paprika and a pinch of finely sliced chives. Arrange small chopped meatball pieces on several eggs (aim for 1–2 pieces per egg) so every egg has some meatball. For a composed platter, place whole meatballs on the serving board alongside the deviled eggs.

Serve immediately at room temperature or keep chilled up to 2 hours before serving. If refrigerating longer, cover loosely and add final chives and paprika just before serving. Enjoy as an appetizer or party snack.